A yummy afternoon tea treat!
Cooking time: 22min
- The day before making the cake, put the raisins, whisky, orange zest and orange juice into a bowl. Cover and soak overnight.
- Next day, position the oven shelves towards the centre of the oven. Preheat the oven to 180°C, Fan Oven 160°C, Gas Mark 4. Lightly grease two 20cm (8in) sandwich tins with a little Trex and line the bases with greaseproof paper.
- Beat the Trex and sugar together until light and creamy, then gradually beat in the eggs. Strain and reserve the liquid from the raisins, and stir 2tbsp into the cake mixture. Add the raisins, orange zest and walnuts. Sift in the flour and spice and fold them in gently with a large metal spoon. Share the mixture equally between the prepared tins and level the surfaces.
- Bake for 20-22min. To test that the cakes are cooked, they should be golden brown, and when touched lightly the tops should spring back into place. Cool the tins for a few minutes, then remove the cakes and place on a wire rack. Peel away the lining paper and leave until completely cold.
- For the frosting, beat the butter and icing sugar together until creamy. Add 2-3tbsp of the reserved whisky liquid and beat well. Spread half the mixture over one cake and sandwich the second cake on top. Spread the remaining frosting over the cake and decorate with walnut halves and orange slices.